In the mood for Cinnamon!

10 reasons to eat cinnamon

(according to the website, Healthdiaries.com)

 
1.  It can help lower cholesterol
2.  It can help regulate blood sugar
3.  It can relieve arthritis
4.  It is a natural food preservative
5.  It can boost cognitive function and memory
6.  It has an anti clotting effect.
7.  It can cure yeast infections.
8.  It can fight e coli infection.
9.  It has been shown to fight leukemia and lymphoma cancer cells.
10.  It is a good source of manganese, fiber, iron and calcium.
OK OK, I know that in the recipes below, I have mixed this miracle spice with a lot of other ingredients that may counteract some of these benefits but I prefer to focus on the positive and eat cinnamon as much as possible.
IMG_9959

Cinnamon Baked Fruit

This brilliant dessert is a bit like a cobbler. 
The ginger cookies not only made it quick and easy, they, along with the cinnamon, give it an amazing aroma and flavor.  Use the thick crunchy ginger cookies, not the super thin type.  Any fruit that bakes well would work in this recipe.  It was inspired by one published in the UK magazine, Delicious.
3 ripe peaches, roughly chopped
1 banana, roughly chopped
1 cup fresh cherries, pitted and quartered
3/4 cup coarsely broken ginger cookies, plus 2-3 more cookies finely crushed for garnish
1/2 teaspoon cinnamon
2 tablespoons light brown sugar
butter for coating the baking dishes
 
Preheat oven to 400 degrees.  Place the fruit, ginger cookies, cinnamon and sugar in a bowl and mix together gently.  Butter 4 shallow baking dishes lightly, divide the fruit mixture among them and bake for 10-12 minutes, or until fruit is bubbling around the edges.  Cool slightly and serve warm with vanilla ice cream, dusted with cinnamon and a sprinkle of finely crushed ginger cookies.  
IMG_9953
IMG_0733

Cinnamon Scones

This is probably my most requested recipe and yet I hesitate to post it.  Not because it is a closely guarded secret but rather because the cinnamon chips have recently become so darned hard to find.  I use the Hershey’s Cinnamon Chips and in the last year or two they have disappeared from the shelves.  You can order them online, of course, or there is a similar product available on the King Arthur Baking website.  Otherwise, keep yours eyes open…I found them this week at Sunset Foods in Lake Forest, IL.  
 
2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups cinnamon chips
1 cup heavy cream
 
For glaze:  whisk together 1 cup powdered sugar with a light sprinkle of cinnamon and just enough milk (it will only take a tablespoon or two) to get a consistency that you can drizzle with a fork. 


Preheat oven to 400 degrees.
In a large mixing bowl, whisk together flour, sugar, baking powder and salt.  Cut in the cutter with a pastry knife until mixture looks like coarse crumbs.  (alternately, you can mix the butter into the dry ingredients with your fingers)  Stir in the cinnamon chips and make a well in the center.  Stir in the heavy cream just until dry ingredients are moistened.  Take care not to overwork the dough and resist the urge to add more cream…it is OK if the dough is crumbly.  On a lightly floured surface, gently pat the dough into a rectangle about 12 by 3 inches.  Cut the rectangle in half, then cut those pieces in half again, which will give you 4 squares.  Cut each square twice diagonally to get 4 triangles from each.  Place on a parchment lined baking sheet and bake for 15 minutes or so, until edges are just turning golden.  Cool on a wire rack and use a table fork to glaze with confectioners sugar glaze.  Let glaze dry and serve.
IMG_0734
IMG_9200

Snickerdoodles



One of my children once said, “It’s hard to be in a bad mood when there are Snickerdoodles in the house!” Like the best sugar cookie but with so much more personality.  I don’t usually like to cook with shortening but I make an exception for these cookies…it’s for the texture…crisp yet chewy.  This is a recipe from Baking Illustrated.  Hints for getting the best results: use parchment paper, try to make the cookies uniform in size, bake until just starting to brown around the edged and no more… the centers will be soft and puffy but will collapse back down and set as they are cooling.

2¼ cups (11¼ ounces) unbleached all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, softened but still cool
¼ cup vegetable shortening
1½ cups (10½ ounces) granulated sugar, plus 3 tablespoons for rolling dough
2 large eggs
1 tablespoon ground cinnamon, for rolling dough
Adjust oven racks to upper- and lower-middle positions.  Preheat the oven to 400ºF.  Line baking sheets with parchment paper.  In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt; set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, shortening and 1½ cups sugar on medium speed until well combined, 1 to 1½ minutes.  Scrape down the sides of the bowl, add the eggs, and beat again until combined, about 30 seconds.  Add in the dry ingredients and beat at low speed until just combined, about 20 seconds.
In a small, shallow bowl, combine the 3 tablespoons sugar and the cinnamon for rolling the dough.  Stir well to combine.  Working with a heaping tablespoon of dough each time, roll the dough into 1 inch balls  Roll the balls in the cinnamon sugar mixture and place them on the prepared baking sheets, about 2 inches apart.
Bake until the edges of the cookies are beginning to set and the center are soft and puffy, 9-11 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.  Let the cookies cool on the baking sheets 2-3 minutes before transferring them to a wire rack to cool completely.

In the mood for Summer Tomatoes!

“In Spain and those hot regions, they use to eat the apples prepared and boiled with pepper, salt and oile:  but they yield very little nourishment to the bodie, and the same nought and corrupt.”  (Herball, by John Gerard 1597)
 
John Gerard, a barber-surgeon, (can anyone hear that term without thinking of the SNL skit?  You know, the one with the leeches?) echoed the general misconception that tomatoes were poisonous…an idea that stuck around until the mid 1700’s.
  
Thank goodness that turned out to be false because who could imagine summertime with the arrival of the big ripe beefsteak tomatoes.  Of course you will enjoy your BLT and your tomato mozzarella salads this summer.  But here are three more ways to celebrate the slicing tomato.
IMG_9654

Parmesan Pepper Crusted Chicken

When you see a recipe this simple and easy, you should know that it’s success will depend on the quality of each ingredient.  So find the perfect tomato, the freshest basil, best aged Parmesan (not from the green can, please!) and of course, this is the time to use your best extra virgin olive oil and aged balsamic.
This is adapted from a Donna Hay recipe from New Food Fast.
4 medium sized boneless, skinless chicken breasts
4 egg whites, lightly beaten
2 cups grated Parmesan cheese
2 teaspoons cracked black pepper (or more to taste)
4 tablespoons oil
2-3 ripe beefsteak tomatoes, sliced
1 cup shredded fresh basil
balsamic vinegar and extra virgin olive oil to serve
salt if necessary
Butterfly each chicken breast into 2 thin, flat pieces.  Dip each piece in the egg white and then press the chicken in the combined Parmesan and pepper.  Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat and add half of the chicken pieces.  Cook for 1-2 minutes on each side or until the chicken is golden and cooked through.  Keep warm while you repeat with the remaining chicken pieces.  To serve, place tomato and basil on serving plates and sprinkle with balsamic and olive oil then the slices of chicken.  Sprinkle with a bit of salt if necessary.  (Parmesan is salty so taste first) Serves 4
IMG_9681
IMG_9966

Tomato Watermelon Salad with Hushpuppy Croutons

 

Doesn’t this salad just scream summertime in the South?  This is based on a first course that I had at Noble’s Restaurant in Winston Salem, NC.  Their croutons were smaller but more hushpuppy is always a good thing.  I used Savannah Classics, Original Recipe Hushpuppies found in the freezer section of the grocery, because 1) Who wants to deep fry in the summer and 2) They are really good!  I ended up having  to make a second batch because the kids ate the first before I composed my salads.  Also, I love to use the pinkish heirloom tomatoes in this recipe (Cherokee Pink, Caspian Pink) because some of the cubes are almost indistinguishable from the watermelon.
 
5 cups watermelon (3/4 inch cubes, seeded)
1 1/2 pounds tomatoes (3/4 inch cubes)
3 teaspoons sugar
1/2 teaspoon salt
1 small red onion, thinly sliced
1/2 cup red wine vinegar
1/4 cup olive oil
back pepper
hushpuppies, prepared according to package directions
Combine the watermelon and tomatoes in a large bowl.  Sprinkle with sugar and salt and toss to coat.  Let this sit for 15 minutes and the fruits will release some juices.  Now add the onion, vinegar and oil, and stir it all together gently.  Cover and refrigerate for 2 hours.  Toss once more and serve with hushpuppies and basil to garnish.  (serves 6)
(The Tomato/Watermelon recipe is based on one from the July 2007 issue of Southern Living)
IMG_9970
IMG_9743

Fresh Tomato Panini

 

If you don’t have a panini press or an electric panini grill then….. well…….go buy one, you’ll love it!  Just kidding, sort of.  You could use a second heavy skillet to weigh down the sandwich or you could wrap a brick in foil and use that.  At Pot Belly Sandwich Shops in the Chicago area, you can order any sandwich as a “skinny”  This means that they will rip out all of the fluffy insides of the bread before they add the fillings.  This cuts down on the carbs and the calories, which is great, but I also love that, when grilled, it creates a beautiful crunchy crust for the sandwich.
1 loaf fresh bread, french loaf or ciabatta (i used ciabatta in this photo)
very thinly sliced prosciutto
fresh mozzarella cheese, sliced
olive oil
salt and pepper to taste
Slice the bread into sandwich sized portions, then split each piece and tear out most of the interior.  Fill each sandwich with a slice of prosciutto, mozzarella, and tomato and season with salt and pepper to taste.  Bush outside of sandwich lightly with olive oil and grill, either on the stove top, pressing it flat and turning to cook both sides, or in an electric panini grill, until crust is golden brown and cheese is melted.
IMG_9758

In the mood for Cucumbers!

IMG_9820

Summer Margarita

(Remember this, Eliz.?)
A couple of summers ago, I had the good fortune of being invited to tour the home garden of RickBayless, (famous chef, cookbook author, restaurateur and television personality) and then to lunch in his wonderful Chicago restaurant, Frontera Grill.  Lest I make myself sound like someone important, I should add that Chef Bayless donated the outing to a school auction and the winner invited me to go along.  Lucky me!  Anyway, his city home has an amazing outdoor kitchen and a beautiful garden in which they grow vegetables for his dishes…I especially remember the tiny rows of micro-greens.  I also especially, and fondly, remember the outstanding Cucumber Margarita that we had with our lunch.  It was bright and fresh, prepared right at the table, and so perfect for a hot summer day.  I checked to see if the recipe was published that summer and it was not, and I never checked again until I started thinking about cucumbers for this post.  And there it was…right on his website…I’ll bet he got lots of requests for the recipe!
First make some simple syrup:
In a small saucepan, combine 1 1/2 cups sugar, 1 1/2 cups  water and 1 tablespoon lime juice.  Bring to a simmer over medium high heat, stirring constantly.  Remove form the heat and cool completely.  Store in frig. if not using right away.
For the margarita:
1/2 of a medium (6 inch) cucumber, peeled and cut into thin slices
3/4 cup good quality blanco tequila (They use Milagro Blanco, as did I)
1/2 cup fresh lime juice
1/2 cup simple syrup
Cucumber slices for garnish
Combine the cucumber, tequila, lime juice and simple syrup in a blender. Blend until mixture is as smooth as you can get it.  In a cocktail shaker, combine half of the mixture with 8 to 10 ice cubes, cover and shake for a full 15 seconds.  Strain through the shaker’s top into 2 glasses (they use martini glasses at the restaurant) Garnish with cucumber slices.  Repeat with the remaining margarita mix.  Makes 4 drinks.
IMG_9574

Goat -Teas

 

Hands down the best cucumber sandwich I’ve ever had.  No need to throw a ladies tea to have an excuse to make these as they would also be a great hors d’oeuvre for a summer evening.  This platter did not make it to the cocktail hour however.  It was empty within minutes of these photos. Recipe by MaryCorpening Barber and Sara Corpening Whiteford, in their book, Cocktail Food.
3/4 cup seasoned rice vinegar.
2 cups very thinly sliced red onion
2/3 cup goat cheese, at room temperature
1/3 cup cream cheese, at room temperature
1/8 teaspoon white pepper
12 slices white bread, crusts removed, cut into 3 inch squares (They suggest buttermilk bread.  I usedPepperidge Farms Original White.)
1 English cucumber, cut into 1/16 inch slices, cut in half
Pour the vinegar over the onions and let marinate in a small bowl until the onions are soft and malleable, at least 30 minutes.  Strain and refrigerate until chilled.
Mix the goat cheese and cream cheese together in a small bowl.  Season with white pepper.
Spread about 1 tablespoon of the cheese mixture on each piece of bread.  Cut each piece into 4 triangles. Arrange 2-3 slices of the cucumber on each triangle.  Top with 1 or two slices of red onion.
Makes 48 sandwiches.
IMG_9576
IMG_9800

Greek Chopped Salad

I love chopped salads and the classic Greek salad lends itself well to this style.  Each bite can have the perfect balance of flavor…the boldness of the feta and olives with the mild freshness of the cucumber, lettuce and tomato.  To make this a whole meal just add a side of grilled chicken, salmon, or shrimp. This recipe was inspired by one published in Food and Wine magazine in September 2003.
 
2 tablespoons white wine vinegar
1/2 of a small shallot
2 teaspoons sugar
2 tablespoons extra virgin olive oil
2 tablespoons canola oil
salt and pepper to taste
 
4 cups mixed greens, I used red leaf lettuce and arugula, coarsely chopped
1 English cucumber, peeled, halved, seeded and diced
1 pint grape or cherry tomatoes, diced
1/4 cup coarsely chopped fresh dill
1/2 cup pitted kalamata olives, diced
1 cup feta cheese, crumbled
 
In a blender, combine vinegar, shallot, sugar and olive oil and puree.  Taste and season with salt and pepper. (Since these ingredients can vary so much, always taste a vinaigrette and be prepared to add a touch more oil or vinegar as necessary)
 
In a large bowl, toss together the chopped mixed greens, cucumber, tomatoes, dill and olives.  Add half of the dressing and taste for seasonings.  Then add the remaining dressing as needed.  Sprinkle with feta before serving.  Serve 4-5.
IMG_9792

In the mood for Filet-O-Fish?

Back when I used to occasionally find myself at a McDonalds, during the “Happy Meal” years,  the Filet-O-Fish was my meal-o-choice.  Never a big fan of burgers (with the exception of the “World Famous Huey’s Burger” in Memphis, TN) I will always prefer a sandwich like the ones you see below.  None of them are even the slightest bit more difficult than cooking your basic cheeseburger… and even the burger lovers in my family devour them happily.  I’m going to write these recipes for one serving each and you can just multiply as needed.

 

IMG_9473

Open Face Salmon BLT

For this wonderful summertime sandwich, I bought a large piece of salmon fillet and cut it into portions that I knew would work with the bread that I was intending to use.  This can be a knife and fork sandwich, or you can do as we did, and use a fork to gently flake the salmon to cover the bread and pick it up to eat out of hand.
For one sandwich:
1 slice good crusty bread (I used a pre-sliced loaf of La Brea Pane Toscano)
olive oil
1 piece of fresh salmon fillet
1 teaspoon cracked black peppercorns
1/2 teaspoon ground coriander
salt to taste
1/2 tablespoon olive oil
2 slices bacon, cooked until crisp
1 slice tomato
1 leaf bibb lettuce
1 tablespoon good quality mayonnaise, thinned with 1 teaspoon lemon juice
1 teaspoon fresh chopped dill weed
Brush a slice of bread with olive oil and toast until golden.  Season salmon with cracked black peppercorns, ground coriander and a bit of salt.  Heat olive oil in heavy skillet over high heat.  Place salmon fillet in hot skillet and let one side develop a beautiful golden brown crust before turning to cook the other side.  Cook to desired degree of doneness.  I prefer salmon just a touch more cooked than medium and that took about 3 minutes per side.  While salmon is cooking, start to compose the sandwich with the bread, lettuce, tomato and bacon.  Place salmon on top of the bacon slices and finish up with a dollop of the mayonnaise mixture and chopped dill.
IMG_9563

Minced Tuna Burger

This burger was somewhat of a revelation.  While trying to simplify a time-consuming recipe, and using whatever ingredients I had in the pantry so as to avoid another trip to the market, I ended up with what will be a new family favorite.  For those of us who prefer rare tuna,  it only took a few seconds to sear both sides of the burger.  But one great thing about this tuna is that it stayed moist and tender  even when cooked through, as in the photo above. Try to find a tapenade that is a good mixture of Mediterranean flavors…black olives, capers, herbs and spices and olive oil.  Most grocery stores have at least one or two and of course you will have lots of choices at a speciality food market.  Note that the burgers need to chill for about 30 minutes before cooking.  

For one sandwich:
 
3-4 ounces fresh tuna
1 generous tablespoon prepared black olive tapenade*
coarse ground black pepper
1 split English muffin
olive oil
1/2 green scallion, chopped
2 tablespoons chopped tomato
1 tablespoon mayonnaise, thinned with 1 teaspoon lemon juice
1 teaspoon capers, drained and rinsed
 
Use a sharp knife to mince the tuna into 1/4 inch pieces then place it in a small bowl and gently stir in the tapenade and a nice big pinch of black pepper.  Since some tapenades are quite salty, it is best not to add additional salt at this point.  Also, the product I used had a nice amount of olive oil.  If your tapenade seems dry, add a drizzle of olive oil to the tuna.  Using your hands, gently mold the tuna into a patty and place it in the refrigerator to chill thoroughly, (about 30 minutes) as this will help the burger hold together while cooking.   When ready to serve, brush English muffin with olive oil and toast.  Place tomato and green onion on bottom half of English muffin bun.  Heat a heavy skillet over high heat.  Add a drizzle of olive oil, remove the tuna burger from the frig and use a spatula to gently place in in the pan.  I know that I keep saying “gently” but the point here is that this is a fragile burger and that is what makes it so good…you don’t want to overwork it.  Once one side is nicely seared, it will start to hold together and the English muffin is the perfect “bun” as it provides the right amount of structure.  So, cook the burger to order over high heat and serve it on the English muffin topped with the mayo mix and the capers and a sprinkle of salt if necessary. 
*Tapenade: a Provencal paste or dip, made from black olives, capers and anchovies
IMG_9638

Grilled Grouper Taco

 

There are so many options with a fish taco like this.   I’ve used fresh corn tortillas but you can go with flour tortillas or even hard taco shells.  The possibilities for toppings is endless.  Sliced avocado would be great, or you could add black beans and salsa.  Anyway, you get the idea.
I used about 4 ounces of fresh grouper per taco.
This is enough marinade for 4-6 servings.
1 garlic clove, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
1 tablespoon lime juice
2 tablespoons olive oil
Salt
tortillas
tomatoes
green onions
sour cream thinned with a bit of lime juice
Cut the fish into portions that will suit your tortilla shell.  Mix together the 6 marinade ingredients and brush the fish liberally.  Let marinate 5-10 minutes.  Season fish with salt and grill over high heat until opaque throughout.  I used a grill pan indoors but of course these would be great grilled outdoors as well.  (Make sure that your grill rack is clean, hot and lightly oiled)  Serve with warm tortillas and a variety of toppings.
IMG_9652

In the mood for Blackberries!

Well, it is the first day of July and the farmers markets are in full swing here in North Carolina.  Last Friday I picked up a basket of the biggest, sweetest blackberries that you have ever seen.  In, A Skillet Full, a Cookbook of Traditional Southern Lodge Cast Iron Recipes and Memories, 87 year old Bertha Russell Gonce is quoted as saying, “We have blackberries growing beside the fence in front of our house.  We pick them in July, but we have to watch out for ticks, chiggers and snakes.”  I guess that I got off easy because all I had to do was pull over at a roadside farm stand outside of Boone, NC to find these beauties.  You will find Miss Bertha’s recipe for Blackberry Cobbler below.

IMG_9392

 

Bramble Custards

 

Blackberries, the fruit and the bush, are known as brambles in parts of the UK.  Brambles are actually thorny plants in the genus Rubus, in the rose family, and not surprisingly raspberries and boysenberries belong to the same group.  So I’m calling this a Bramble Custard because 1) it sounds charming and 2) you can certainly make these with raspberries or any other berry in season for that matter.  Above you will see that I have made them it little 2 1/2 ounce ramekins…a great size for a light dessert.  See photo below for a larger version, about 1/2 cup, which had to be cooked about 10 minutes longer.  I adapted this recipe from one in Petite Sweets, by Beatrice Ojakangas.
12 ounces cream cheese, at room temperature
3/4 cup whole milk ricotta cheese
2 large eggs
1/2 teaspoon vanilla
1/2 cup sugar
1/2 cup heavy cream
3 cups fresh berries
1 cup water
1 cup sugar
1 teaspoon fine lemon zest
1 teaspoon corn starch mixed with 1 tablespoon cold water
Preheat the oven to 250 degrees.  Have ramekins available.  This made 16 servings in my little white ramekins and 7 in the larger green ones.
In a large bowl, using an electric mixer, beat the cream cheese until light and fluffy, about 2 minutes.  Add the ricotta and mix until blended.  Add the eggs, one at a time, mixing until completely incorporated.  Add the vanilla, sugar, and cream and mix until combined.
Spoon the batter into the ramekins and place them in a large rimmed baking sheet and place the sheet on the oven rack.  Carefully pour enough hot water in the baking sheet, around the ramekins, to reach about halfway up the sides.  Bake for 30-45 minutes, until set.  The tops will not have browned at all.  Remove ramekins from the water bath and set aside to cool slightly, then refrigerate until chilled through.
To make the fruit glaze and topping:  Place 1 cup berries in a saucepan with the water, sugar and lemon zest and bring to a boil over high heat.  Reduce heat and simmer for about 10 minutes while you occasionally stir and mash the berries to release all of their juices.  Remove from heat and strain the berry mixture to remove the pulp and seeds.  Wipe any remaining seeds out of the saucepan and return the now smooth berry sauce to heat gently.  Stir in cornstarch mixture and stir for a minute or two until it thickens slightly.  Remove from the heat and gently stir in the remaining blackberries.  Set aside to cool. (note:  you can make a sauce like this from any type of berry and you can adjust the amounts of water, sugar, and cornstarch as needed, based on the size and sweetness of your berries and on the berry/sauce ratio that you prefer.  It’s a flexible process.)
Top the chilled custards with berries and sauce and either serve right away or refrigerate until needed.  You can make the custards the day before you need them if you like and cover them, refrigerated.  The berry sauce can also be made ahead of time and kept covered at room temperature but I would wait until you are within a few hours of serving to top the custards.
IMG_9401
IMG_9352

Blackberry Salad with Goat Cheese and Candied Pecans

Andrew Swallow, of Mixt Greens restaurant in San Francisco, is the creator of this beautiful recipe.  He calls it “Berry” (using strawberries and blackberries) and has published it in the Spring section of his new book, Mixt Salads.  Perhaps in California, good blackberries can be found year round but for me this is pure summer.  In any case, it is a genius combination of flavors.  (The changes I made to this recipe were very slight, except for one, which I won’t describe because I think it must have been a typo in the original.)
 
Candied Pecans
 
2 cups pecans
2 tablespoons sugar
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
 
Dressing
1/2 cup balsamic vinegar
1 tablespoon minced shallot
1 tablespoon Dijon mustard
1 teaspoon fresh minced thyme leaves
1 teaspoon honey
1 cup canola oil
salt and freshly ground black pepper
8 ounces mixed greens
1 pint blackberries
2 teaspoons of fresh mint, finely slivered
2 teaspoons of fresh basil, finely slivered
4 tablespoons goat cheese
salt and freshly ground black pepper
Preheat the oven to 350 degrees.
In a bowl, toss together the pecans, sugar, salt, cumin, cayenne pepper and 1 tablespoon water.  Spread this mixture on a sheet pan and bake for about 10 minutes, or until just toasted.  Watch carefully.
For the dressing:  Combine the vinegar, shallot, mustard, thyme, and honey in a blender.  Slowly add the oil in a stream and blend until emulsified  Season with salt and pepper.
For the salad:   Gently toss together the greens, blackberries, mint, basil, and pecans with dressing and serve with a tablespoon of the goat cheese.  Makes 4 servings.
IMG_9375
IMG_9440

Blackberry Cobbler

Here is Miss Bertha’s cobbler, as mentioned at the start of this post.  Note that the topping does not form a crumbly crust but rather sinks into the cobbler.  While this may not be the the most beautiful of desserts, it is mighty fine served just barely warm with a couple of scoops of premium vanilla ice cream.
1 1/4 cups flour, divided
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, plus 3 tablespoons
1 cup sugar, divided
1 egg
1 cup milk
1 teaspoon vanilla
3 cups fresh, unsweetened blackberries
1/2 teaspoon cinnamon
 
Preheat oven to 375 degrees.  Combine 1 cup of flour, baking powder , and salt,  Set aside,  in a mixing bowl, beat together 1/2 cup butter and 1/2 cup sugar until fluffy.  Add the egg and beat.  Combine milk and vanilla and add with dry ingredients to the butter mixture,  Pour into a greased 2 quart casserole.   Spoon the berries over the batter.  Combine the remaining 1/2 cup sugar, 1/4 cup flour. cinnamon, and 3 tablespoons butter.  Mix until crumbly.  Sprinkle over the berries.  Bake for 30-35 minutes.